Est. 1911
Box

Cioppino

Cioppino
  • dinner
  • entrée
  • 6-8 servings
  • 60 minutes

PRINT THIS

VIEW LARGER

PRINT THIS

Cioppino

  • dinner
  • entrée
  • 6-8 servings
  • 60 minutes

Broth Ingredients

  • 2 T Olive Oil
  • 1 Yellow Onion – diced
  • 1 tsp fresh thyme (minced)
  • 1 tsp fennel seeds (toasted and ground)
  • 1 sprig roesmary
  • 4 Cloves Garlic –minced
  • Tomato paste
  • 1 C dry white wine
  • 1 (14 oz) cans tomato puree
  • 2 ( 14oz) can tomato diced
  • salt to season

Cioppino Ingredients

  • 3 T Olive Oil
  • 1 chorizo sausage- removed from casing (either spicy or sweet)
  • 1 Fennel Bulb- diced
  • 1 Leek- sliced
  • 1 cayenne pepper (or red pepper flakes)
  • salt
  • fresh pepper
  • 1 lb clams
  • 1 lb shrimp (peeled and deveined)
  • 1 lb bay scallops
  • ½ lb halibut/snapper/ or hake (cut into 1” chunks)
  • Parsley
  • Toasted Bread

Directions

  1. Broth: In large pot over medium high heat add, oil, onion and aromatics (all spices). Cook for 4 minutes then add minced garlic. Cook for 1 minute, until fragrant then add tomato paste and cook for 2 more minutes. Add the white wine and canned tomatoes and cook for 30 minutes (feel free to let it cook a little longer to build flavor).
  2. Cioppino: In another large pot, heat 2 Tbsp olive oil over medium high and add sausage chunks to brown. Remove the sausage when cooked through. Add 1 T of olive oil and add the fennel, leek and cayenne pepper for 10 minutes. Do not brown. Season with salt and pepper.
  3. Remove rosemary sprig from tomato broth and add the tomato broth to the Ciopinno pot. Bring to a simmer. Add fish, shrimp and clams. Cover pot and cook for 5 minutes. Add sea scallops and sausage back and cover again and finish the clams until they open.

Serves 6

Recipe by Chef Liz McCune of Eat Seattle.